The first of two new restaurants/bars in Forest Hills is slated to open on Saturday.
According to a press release from Tonic, which has taken over and renovated the old Griffith's space at 3698 Washington, will open at 5 p.m. on Saturday.
Executive Chef Ryan Kelly was previously at in JP, though his resume also includes stints at Haru Sushi and Clio.
Next door at 3700 will be Eugene O'Neill's, an Irish bar named after the playwright, who is buried in nearby . No firm date has been announced for their opening, though it is expected soon.
Below is the press release from Tonic:
Tonic, a vibrant new bar and restaurant in Jamaica Plain, is slated to open this Saturday, April 14th, owner Croan McCormack announced today. Tonic will seat about 70 people in a combination of sleek tables and comfortable booths and another 15 at the bar.
Tonic is an affordably “upscale” neighborhood haunt that is sure to attract local regulars and destination diners alike with its American cuisine with global flair prepared by Executive Chef Ryan Kelly. Tonic will be headed by General Manager Justin Eames, who comes directly from the acclaimed Guinness & Porcelli's in Bar Harbor Maine.
ABOUT THE CHEF
This is Ryan Kelly’s first executive chef position. Kelly, who comes here from nearby Canary Square, began his career as a teenager kitchen helper at a suburban country club before relocating to Boston. He worked in the kitchens of Haru Sushi and Clio, where he was first exposed to the Japanese and French influences he incorporates into his food today. Kelly’s goal at Tonic is to cook dishes that will delight palates of all ages and tastes, using seasonal and regional products whenever possible.
THE CUISINE & MENU
The food at Tonic features family friendly American favorites with a global flair prepared by Executive Chef Ryan Kelly (Canary Square, Clio, Haru Sushi). Chef Kelly's inaugural menu includes appetizers like Beet Salad with arugula and creamy goat cheese, which will utilize every part of the beet from root to leaf; Tuna Tartare in an edible wonton cup on a bed of Vietnamese bahn mi sandwich vegetables dressed in Thai vinaigrette; Parsnip Chowder with Candy Bacon, tempura Clams, caramelized shallot, potato, chervil.
Entrees include a wide variety of dishes sure to please any palate: Scallops with pureed parsnips, balsamic gastrique, daikon radish confit and grapefruit garnish; Duck Breast with Pomegranate Molasses, accompanied by Rhubarb, Asian Pear, and Ramp Chutney, and a Seared Potato; Lightly Seared "Tuna Faux Pho" with Udon Noodles and Shaved Vegetables in a Spicy Broth; Grilled Ribeye with Crushed Salted Potatoes, Crumbled Stilton, Green Beans and Carrot Puree.
A party of two will be able to dine happily and heartily for less than $50 dollars.
BEVERAGE & DRINK
The drink program at Tonic will focus on classic and craft cocktails, carefully mixed with the finest and freshest (and local as possible) ingredients according to time-honored traditions. Cocktails will range between $7 and $10. GM Justin Eames will oversee the beverage program and is excited to offer a few of his signature drinks including a monthly house-made limoncello, as well as a red and white sangria. A rotating selection of 10 local craft beers and a carefully selected wine list will please patrons with its adventuresome spirit and reasonable prices.
Tonic is located at 3698 Washington Street in Jamaica Plain and is open 7-nights a week from 5 p.m. to 2 a.m. For more information, call 617-522-4780.